Ingredients
Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp. salt
- 4 eggs, at room temperature
- 1 1/4 cups granulated sugar
- 1 tsp. vanilla extract
- 1/2 cup whole milk, at room temperature
- 1/3 cup butter, melted
Dream Topping:
- 12 pieces (4.51 oz.) Werther’s Original Vanilla Crème Soft Caramels
- 1/3 cup butter
- 3/4 cup packed brown sugar
- 3 Tbsp. milk
- 1 1/2 cups shredded coconut
Instructions
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Preheat oven to 375˚F (190˚C). Grease and flour 9-inch (23 cm) springform pan; set aside. Sift together flour, baking powder and salt; set aside.
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Using electric mixer, beat eggs and sugar for 5 to 8 minutes or until pale yellow, light and fluffy; beat in vanilla. Stir in half of the flour mixture. Beat in milk, then stir in remaining flour mixture until blended. Stir in melted butter.
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Scrape into prepared pan; smooth top. Bake for 30 to 35 minutes or until lightly golden, top of cake is set and tester inserted in center comes out with moist crumbs adhering.
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Meanwhile, melt butter in small saucepan set over medium heat; stir in sugar and milk. Cook for 2 to 3 minutes or until sugar dissolves. Stir in Werther’s Vanilla Crème Soft Caramels. Cook for 1 minute. Stir in coconut until well coated.
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Remove cake from oven. Increase oven temperature to 400˚F (200˚C). Spread topping over hot cake.
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Bake for about 10 minutes or until topping is golden brown and bubbling and tester inserted in center of coconut cake comes out clean.
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Tip: Serve with a dollop of whipped cream or sour cream if desired.
Makes: 8-10 servings
Prep Time: 10 minutes
Cook Time: 43-49 minutes
